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Recipe Ingredients
Chicken 1
Yogurt1 cup
Chopped onion 4
Degi Red chilies 4
Lemons 2
Coriander seeds 2 tbsp
Small cardamom6
Black cumin1 tsp
Ginger garlic as required
Salt to taste
All spice powder1 tsp
Oil/clarified butter1 cup
Fresh milk1 cup
Yellow food colors required
Saffron a pinch
To boil the rice:
Rice2 – 2 ½ cups
Mint leaves1 bunch
Green chilies4
Small cardamom3
All spice powder as required
Black cumin 1 tsp
Salt to taste
Recipe Method
Wash and soak 2 ½ cup rice then add in fresh water, ½ bunch mint leaves, 4 chopped green chilies, 3 chopped cardamom, all spice powder, 1 tsp black cumin and some salt. Boil rice. Add in Degi red chilies and few drop of white vinegar and boil it. add in 2 tbsp coriander seeds and degi red chilies and mix it. take 1 cup oil in the pan, add in chopped onion and fry it till it is golden brown. Take half of the onion crush it with ur hand and add it in yogurt, add in red chutney, 1 tbsp ginger garlic paste and 1 tsp all spice powder. Add in chicken in the oil. Cook it till the water of the chicken dries. Add in the yogurt mixture and some salt. Cook it and add in 2 cups of hot water. When the water dries, add in 6 small cardamom and 1 tsp black cumin and simmer it for 10 minutes. Grease the pan and layer the rice at the bottom of the pan add in korma, fried onion, lemon juice and saffron mixed with some milk. Simmer it. garnish it with mint leaves and fried onions. Serve hot.
